So, as I mentioned (briefly) yesterday, my trip to Rome is only two weeks away! Phew! I can’t believe how fast this summer has flown by (side note- that means my yearly review at work is also rapidly approaching. Cross your fingers that I get a promotion!) Anywho, I mentioned yesterday that I am looking for a few people to write guest posts for me while I am away. Last time I went on vacation, Stephanie wrote a guest post for me, but that was only an extended-weekend trip. This time, I’ll probably need about 5 guest posts! They can be on anything health/food/fitness related (or if you have other ideas, send them my way as well). So, shoot me an email if you’re interested: email@example.com. Thanks!
So far, Tina’s Best Body Bootcamp has still been going well! I like the variation of the moves and I really like pushing my muscles to new levels (hello, back muscles. You do exist.). However, I have realized that some of the routines aren’t exactly perfect for my schedule, but I have been able to prioritize and readjust as necessary. For example, my favorite workouts have been the ones that incorporate supersets mixed in with 5 minutes of cardio. These have been particularly easy on my morning schedule because it takes me about 5 minutes to run to and from the gym, so I use that time as my warm-up and cool-down. However, the interval workouts take more time than I have available in the morning and I found myself stressing out about how to fit them in. You might remember me asking whether I should wake up earlier, do my workouts in the afternoon, or change up the workout.
Well, today I decided to switch up the workout. Instead of the interval workout that I was supposed to complete, I wound up running for three miles and then completing the core circuit at the end of my run. It worked out great! I had plenty of time, still challenged my muscles, and was stress-free. I think in the future I need to remember that Tina writes these workouts for what works for her, but encourages us to switch it up as necessary. I need to do what works for me, not for anyone else. Lesson learned.
Oh man. Do I have a recipe for you. Ah! I am so excited to tell you guys about this one.
Ok, so you know how I had that crazy pattypan squash in my vegetable share last week? And I had no idea what
it was to do with it? Well, on Sunday evening I decided to do a little Googling and figure out what to make with the darn thing. Originally I was just planning to sautee it up with some salt & pepper like regular squash, but I soon stumbled across this recipe for Chocolate Pattypan Bread from the Harmonious Kitchen.
I’m pretty sure at that pointed I sprinted to the kitchen to make sure I had all the ingredients (cocoa powder? check. baking powder? check. chocolate chips?
check duh.) and practically squealed with excitement when I saw I had everything needed.
Then, I set to work on making this delicious, chocolatey, squash bread.
First, I set the oven to 350 degrees and let it get nice and hot. Then I took my pattypan squash…
…and used my grater to get it nice and microplaned. The recipe called for two cups, and it warns not to use summer squash other than pattypan for this recipe because pattypan is significantly less wet than other squash, and a substitution will “drastically change your results.” Just so ya’ know.
At this point Fabio walked in the kitchen, took one look at my happy-go-lucky expression, the squash, and the chocolate on the counter, and turned right back around. He clearly thinks I’m crazy. In his world vegetables and chocolate should never mix (luckily I changed his mind pretty quickly lol).
Then, I added the grated squash to a large bowl with 1 cup of vegetable oil, 3 eggs, 3/4 cup white sugar, and 1/2 cup brown sugar. Then I stopped to whisk everything together.
Next I added in 1/2 cup of white flour, 1 cup of whole wheat flour (the recipe only calls for white flour but I shook things up a bit by also using whole wheat), 1/2 cup of cocoa, 1/4 cup Greek yogurt (the recipe called for sour cream but I replaced it with Greek yogurt), and 2 tbsp. baking powder.
I hope you guys give this one a try!
|Pattypan Squash Chocolate Bread|
- 2 cup grated pattypan squash
- 1 cup vegetable oil
- 3 eggs
- 3/4 cup white sugar
- 1/2 cup brown sugar
- 1 cup whole wheat flour
- 1/2 cup all-purpose flour
- 1/2 cup cocoa
- 1/4 cup Greek yogurt
- 2 tbsp. baking powder
- 1 cup chocolate chips
- Preheat oven to 350 degrees.
- Grease and flour a 9×5 loaf pan.
- Grate the pattypan until you have about 2 cups of grated squash.
- Add the squash to a large bowl, and mix in oil, eggs, and both sugars until well incorporated.
- Blend in flour, cocoa powder, Greek yogurt, and baking powder.
- Stir in chocolate chips.
- Pour into the prepared bread pan and bake 50 minutes, or until a toothpick comes out clean.
So, what is your favorite way to sneak veggies into your food? I personally am a fan of things like banana soft-serve and squash desserts, that way I can enjoy something sweet without feeling so guilty. I also really like adding veggies into burgers and breakfasts. Yum!